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Recipe: Maple Pecan & Pineapple Crumble Cake

March 20, 2012

Summary: This cake would be at home on a brunch table but I cannot resist it with a cup of coffee or tea in the afternoon. It all started with me fancying a little afternoon tea and wanting to make something with the yoghurt and pineapple I needed to use up but I didn’t want to use coconut and I didn’t want an upside down cake. It might seem like an unusual combination but I can assure you it works together beautifully.

Ingredients

  • 270g plain flour
  • 90g brown sugar plus 2 tblsp extra
  • 1/4 cup maple syrup plus extra to drizzle
  • 1 tblsp baking powder
  • 1 tsp bicarb soda
  • 1 tsp cinnamon
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 cup greek or natural yogurt (low or no fat ok)
  • 1/4 cup flavourless vegetable oil
  • 1 tsp vanilla
  • 1 pineapple, peeled, chopped and patted dry
  • 100g pecans

Instructions

  1. Preheat oven to 180C and grease a 23cm square cake tin.
  2. Add the flour, sugar, cinnamon, baking powder, bicarb soda and salt to a bowl, stir together and set aside.
  3. Whisk egg, yogurt, maple, oil and vanilla in a large bowl until smooth. Add the dry ingredients and stir until just combined. Be careful not over mix, think of it as muffin mix.
  4. Fold in pineapple and spoon batter into the prepared tin.
  5. Combine pecans and the remaining sugar in a small bowl and sprinkle over the batter.
  6. Bake the cake until the top is golden and a skewer inserted in the center comes out clean about 50 to 55 minutes.
  7. Drizzle the top with maple syrup and allow to cool in the tin on a wire rack for about 20 minutes. Cut into squares and serve warm.
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Breakfast/Brunch  / Cakes  / Recipes

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